Braiding Pastry

Braiding rough puff pastry is a decorative technique used to create plaits, twists and woven shapes in sweet or savoury bakes. The key challenge is working quickly and keeping the dough cold throughout. Warm dough becomes sticky and difficult to manipulate cleanly, and layers can fuse during braiding, reducing the flaky definition in the final bake. Cut strips of equal width using a sharp knife or pastry wheel, chill briefly if they have warmed up, and handle with minimal pressure -- too much squeezing compresses the layers. A light egg wash or plant-based glaze applied before baking helps achieve an attractive, even golden finish.